One small bite for mankind!
It's Oscar night tonight and we need lots of tasty appetizers on hand. I am bring these
Chicken Tostadas Pequeñas (means small or little in spanish).
They are simple and delicious. Is it pretty?
The Players!
3 inch round or flower cookie cutter, cut 4 out of each tortilla.
Heat oven to 350 degrees. Lightly spray each tortilla with cooking spray,
Press into muffin tin, salt lightly.
Bake until golden brown 8-10 minutes. Let cool and set aside. Makes 24
Finely chop the chicken.
Toss chicken with about 1 ½ tablespoon of lime juice, 1 ½ tablespoon chopped cilantro,
salt and pepper to taste.
Juice the lime. I just really wanted to show you my favorite old timey juicer!!
Mix 1 1/2 tablespoon lime juice, 4 tablespoons crème fraiche,
Toast ground cumin in hot pan, 30 seconds, you will smell it.
3/4 teaspoons of toasted cumin,
Salt and pepper to taste.
Cut tomatillos in quarters.
Food process or finely chop tomotillos (2) and 1/4 cup cilantro.
Small dice on the 1/4 cup of red pepper.
Fill each cup with a little chicken, a pinch of shredded lettuce, a dollop of the salsa,
a drizzle of the cumin sauce and a sprinkle of diced red pepper. Serve Immediately.
Happy Eating! One small bite at a time.
The Receipe:
Mini Chicken Tostadas
2 boneless, skinless chicken breast
½ cup lightly packed cilantro
2 limes, juiced
6 large (10 inch) flour tortillas
4 tablespoon crème fraiche or sour cream
3/4 teaspoon cumin lightly toasted in a dry hot skillet
½ cup finely chopped tomatillo
½ cup finely shredded lettuce
¼ cup finely diced red pepper
Vegetable oil
To make tortilla cups:
3 inch round or flower cookie cutter, cut 4 out of each tortilla. Heat oven to 350 degrees. Lightly spray each tortilla with cooking spray, press into muffin tin, salt lightly. Bake until golden brown 8-10 minutes. Let cool and set aside. Makes 24
To make the chicken:
Marinate chicken with ¼ cup vegetable oil, 3 tablespoons of lime juice, ¼ cup cilantro, salt and pepper for 2 hours and up to 24 hours. Grill or broil until done, about 5 minutes on each side. Cool and chop finely. Toss chicken with about 1 ½ tablespoon of lime juice, 1 ½ tablespoon chopped cilantro, salt and pepper to taste.
To make cumin sauce:
Mix 1 1/2 tablespoon lime juice, 4 tablespoons crème fraiche, 3/4 teaspoons of toasted cumin, salt and pepper to taste.
To make salsa:
Finely chop 1/2 cup tomatillos (I used my little food processor) and mix with 1 tablespoon chopped cilantro. Season with salt and pepper to taste.
Red Pepper and lettuce:
Finely dice 1/4 cup red bell pepper and shred 1/2 cup lettuce, set aside.
To assemble:
Fill each cup with a little chicken, a pinch of shredded lettuce, a dollop of the salsa, a drizzle of the cumin sauce and a sprinkle of diced red pepper. Serve Immediately.
Note: Make the tortilla cups a few hours before you are serving to save time but do not do them and store overnight. To me they tasted a little soggy. You also could use the Tostitos “Scoops” instead of making them yourself!
Happy Eating!
Recipe adapted from Fine Cooking Appetizers March 2010 issue.
